Mike and I have been chatting about malts lately.  One group of malts we were talking about are high kilned or high temperature kilned malts.

I think we found some confusion in what we read (online and offline) of what malts belong and don’t belong in this group.

I went to some maltster websites to get more information, a definition, and examples.

High kilned malts are dried at higher temperatures for a longer time, but not so long that they no longer have any enzymatic power to convert their starches into sugars.  Yes, they have less diastatic power than a base malt like 2-row, but they should still be mashed.

These malts include:

Munich Malt

Vienna Malt

Mild Malt

Aromatic Malt

It is interesting to note what malts fit into this category and which malts do not.  For example, Victory.  We’ll continue this train of thought in the next post.